Pasta Allamatriciana Americas Test Kitchen Food

PASTA POMODORO FOR TWO

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

PASTA AMATRICIANA

Steps:

• Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce. Drop the pasta into the boiling water to start the cooking process. Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate. Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.

PASTA ALL'AMATRICIANA (AMERICA'S TEST KITCHEN)

Steps:

• Slice pork into ¼-inch-thick strips, then cut each strip crosswise into ¼-inch pieces. Bring pork and water to simmer in 10-inch nonstick skillet over medium heat; cook until water evaporates and pork begins to sizzle, 5 to 8 minutes. Reduce heat to medium-low and continue to cook, stirring frequently, until fat renders and pork turns golden, 5 to 8 minutes longer. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from skillet. Reserve remaining fat.
• Return skillet to medium heat and add pepper flakes and tomato paste; cook, stirring constantly, for 20 seconds. Stir in wine and cook for 30 seconds. Stir in tomatoes and their juice and rendered pork and bring to simmer. Cook, stirring frequently, until thickened, 12 to 16 minutes. While sauce simmers, smear 2 tablespoons reserved fat and ½ cup Pecorino Romano together in bowl to form paste.
• Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add spaghetti and salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain spaghetti and return it to pot.
• Add sauce, 1/3 cup cooking water, and Pecorino Romano-fat mixture to pasta and toss well to coat, adjusting consistency with remaining cooking water as needed. Serve, passing remaining 1/2 cup Pecorino Romano separately.

PASTA ALL'AMATRICIANA

Steps:

• Cut guanciale into 1-inch by 1/8-inch strips.
• Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
• Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
• At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
• Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
• Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
• Ladle into 2 bowls and serve.